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INGREDIENTS

5 tb Unsalted butter ; melted
3 c Onion ; coarsely diced
2 ts Baking Powder
1 1/4 c Unbleached all-purpose flour
1/2 ts Salt
2 tb Sugar
1 ts Salt
2 1/2 c Chicken broth
3/4 c Pine nuts
1 1/2 ts Dried thyme ; crumbled
2 ts Black Pepper ; freshly ground
3/4 c Yellow cornmeal ; preferably
GOOD OLD CORN BREAD RECIPE
3 lg Baking apples ; (about 1.5 pounds)
1/2 c fresh sage ; Chopped
3/4 Stick unsalted butter
1 c Cultured buttermilk ; at room temp
day old corn
1 Egg ; beaten
DRESSING

Servings

INSTRUCTIONS

Directions for Good Old Corn Bread (need 13 cups for the above Dressing): Position a rack in the middle of the oven and preheat oven to 400. Grease an 8" square baking pan. In a large bowl, stir together flour cornmeal, sugar, baking powder, and salt. Add the buttermilk, egg and melted butter and stir until partially combined. Transfer the batter to the baking pan and spread it to the edges. Bake 20 minuted, or until the corn bread is firm, the edges are golden, and a tester inserted into the center comes out clean. Cool 5 minutes on a rack before cutting. Serve hot or warm, or use corn bread in bread pudding. Serves 8. Directions for Dressing: Preheat oven to 375. Spread the pine nuts in a single layer in a shallow metal baking dish (pie pan) and bake, stirring once or twice, until golden brown, 7-10 minutes. Transfer to a bowl and cool. In a large skillet over medium heat, melt the butter. Add the onions and thyme and cook, covered, stirring once or twice, for 5 minutes. Add the apples and cook, covered, stirring once or twice, for 5 minutes. Remove from heat, stir in sage and salt, and cool to room temperature. The dressing can be prepared to this point several hours in advance. Position a rack in the middle of the oven and turn the oven up to 400. Butter a large shallow baking dish (of about a 4 qt capacity). In a large bowl, thoroughly toss together the crumbled corn bread, apple mixture, and pine nuts. Stir in the chicken broth and the freshly ground black pepper and mix throughly. Spoon the dressing into the baking dish and bake uncovered for about 40 minutes, or until the top is lightly browned and the dressing is steaming. Serves 12. Notes: I have used this stuffing recipe for the last few years and have gotten rave reviews. It calls for pine nuts (which I personally think taste really rotten), but they can be substituted with most any nut. Hope you like it!!!! Posted to RecipeLu Digest V1 #234 by Rodeo46898@aol.com on Nov 9, 1997, MC_Buster converted by Brenda Adams. Posted to recipelu-digest Volume 01 Number 235 by Badams on Nov 09, 1997

NOTES

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Corn Bread, Apple, and Pine Nut Dressing with Fresh Sage

5 tb Unsalted butter melted
3 c Onion coarsely diced
2 ts Baking Powder 
1 1/4 c Unbleached all-purpose flour 
1/2 ts Salt 
2 tb Sugar 
1 ts Salt 
2 1/2 c Chicken broth 
3/4 c Pine nuts 
1 1/2 ts Dried thyme crumbled
2 ts Black Pepper freshly ground
3/4 c Yellow cornmeal preferably
  GOOD OLD CORN BREAD RECIPE 
3 lg Baking apples (about 1.5 pounds)
1/2 c fresh sage Chopped
3/4 Stick unsalted butter 
1 c Cultured buttermilk at room temp
  day old corn 
1  Egg beaten
  DRESSING

Directions for Good Old Corn Bread (need 13 cups for the above Dressing):    Position a rack in the middle of the oven and preheat oven to 400. Grease  an 8" square baking pan.    In a large bowl, stir together flour cornmeal, sugar, baking powder, and  salt. Add the buttermilk, egg and melted butter and stir until partially  combined. Transfer the batter to the baking pan and spread it to the edges.  Bake 20 minuted, or until the corn bread is firm, the edges are golden, and  a tester inserted into the center comes out clean.    Cool 5 minutes on a rack before cutting. Serve hot or warm, or use corn  bread in bread pudding. Serves 8.    Directions for Dressing:    Preheat oven to 375.    Spread the pine nuts in a single layer in a shallow metal baking dish (pie  pan) and bake, stirring once or twice, until golden brown, 7-10 minutes.  Transfer to a bowl and cool.    In a large skillet over medium heat, melt the butter. Add the onions and  thyme and cook, covered, stirring once or twice, for 5 minutes. Add the  apples and cook, covered, stirring once or twice, for 5 minutes. Remove  from heat, stir in sage and salt, and cool to room temperature. The  dressing can be prepared to this point several hours in advance.    Position a rack in the middle of the oven and turn the oven up to 400.  Butter a large shallow baking dish (of about a 4 qt capacity). In a large  bowl, thoroughly toss together the crumbled corn bread, apple mixture, and  pine nuts. Stir in the chicken broth and the freshly ground black pepper  and mix throughly. Spoon the dressing into the baking dish and bake  uncovered for about 40 minutes, or until the top is lightly browned and the  dressing is steaming. Serves 12.    Notes: I have used this stuffing recipe for the last few years and have  gotten rave reviews. It calls for pine nuts (which I personally think taste  really rotten), but they can be substituted with most any nut. Hope you  like it!!!!    Posted to RecipeLu Digest V1 #234 by Rodeo46898@aol.com on Nov 9, 1997,  MC_Buster converted by Brenda Adams.  Posted to recipelu-digest Volume 01 Number 235 by Badams  <adamsfmle@sprintmail.com> on Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 12

Calories: 545
Calories from Fat: 376 (69%)

Amt Per Serving		% DV

	Total Fat 41.8g	56 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 4.4g
Cholesterol 110.6mg		34 %
Sodium 286mg		10 %
Potassium 344.5mg		9 %
Total Carbohydrate 40.7g		12 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 36.2g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 545

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